We've faked it, we've been flustered, we've ordered things so familiar they should be labeled "Safe, by the glass, $7."

No more. We cry out for the wine expert now when a wine list is indecipherable, and use them like a living Rosetta Stone. And even when we're not drinking, we ask grape gurus to key us into sips we'll enjoy, which is the whole point of our sommelier series Wine Pairings.

Here we tap the wine director from Cucina Urbana, an Italian spot in Bankers Hill that hoards cool points (the food, the scene, the wine retail store, and the wine list, which was recently given an Award of Excellence by Wine Spectator magazine). We pair him with the wine director from Island Prime and its conjoined casual C Level restaurant, two waterfront getaways with good grub.

Bottles in Cucina Urbana's collection: The restaurant and retail store feature around 150 different labels. Prices range from $15 to $500.

Varietal most represented in their inventory: Pinot Noir

A: Wines from the Balkans and neighboring countries like Hungary, Slovenia and Serbia are really impressing me. While these are storied regions with viticulture dating back to at least ancient Greece, many of these wines are only recently coming to California. Farther into the future I am excited to see how China and India evolve into both wine consuming and wine growing nations.

Q: What's a wine that pairs perfectly with one of Chef Joe Magnanelli's creations?

A: Chef makes a veal piccata that is really bright and balanced with capers and corn. We serve several Italian whites that would work, but most notably wines from the Vermentino grape really pair up to enhance both the food and the wine.

Q: What’s the most exquisite wine you’ve ever sipped?

A: Long nights tasting epic Bordeaux vintages, DRC Burgundies and old Napa Cabs, when they were still were made for aging are special, but great wine is really more than that. Floating off the coast of Sardinia with friends and a five-euro jug of Vernaccia, or exploring Priorat, Spain with my girlfriend this summer are experiences to remember. Truly memorable wine is part of a larger moment (bound up with) place, food, and most of all company.

DiMarino's certification: Certified Sommelier with the Master Court of Sommelier. Certified Spanish wine Educator. "My training is organic, I trained on the floor of many busy restaurants and tasted along side many different winemakers and sommeliers."

Bottles in Island Prime's collection: 450 different labels, ranging from Chardonnays and Cabernets to more obscure wines such as dry Tokays and Plavac Mali